Classic Macaroni Salad
Classic Macaroni Salad is the perfect side dish for summer! Tender elbow macaroni is tossed in a creamy dressing and loaded with veggies and seasoning!
Servings: 12 people
Cook pasta to al dente according to package instructions, strain into a colander and run cold water over the top of the pasta to prevent further cooking and to cool the pasta. Transfer to the large bowl with the veggies.
While the pasta is cooking, prep your vegetables and add them to a large bowl.
In a medium bowl, whisk together the mayonnaise, vinegar, sugar, mustard powder, garlic powder, onion powder, and pepper as well as the paprika if using. Add to the bowl of pasta and veggies and toss to combine.
Chill for at least 2 hours or overnight for best results. Serve cold.
- Every brand of pasta is different and the kind you use could absorb more of the sauce than that kind I typically use, if you find your macaroni salad is a little dry after chilling, add an additional 1/3 cup of mayonnaise.
- White vinegar may be used in place of red wine.
- Peas, scallions, and other veggies may be used as well depending on your tastes.
Calories: 383kcal | Carbohydrates: 35g | Protein: 5g | Fat: 23g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 210mg | Potassium: 196mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1230IU | Vitamin C: 14.7mg | Calcium: 20mg | Iron: 0.7mg